Assistant Director of Food and Beverage

Join our team at 1 Hotel Hanalei Bay as we seek an experienced Assistant Director of Food and Beverage to lead our food and beverage operations. As a key member of our management team, you will be responsible for overseeing the total operation of our pool, beach, restaurant, and cabanas, including building sales and all other aspects of profit and loss.

• Develop and communicate a departmental strategy that is aligned with the property and brand, and lead in its execution.
• Establish goals to optimize performance and hold the department leadership team accountable for desired outcomes.
• Provide inspirational leadership to enliven the 1 Hotels Vision, Mission, and Compass, deliver on Our Promise, provide Good-Natured Service, and uphold our Brand Pillars.
• Supervise and manage team members and day-to-day operations, understanding positions well enough to perform duties in team member absence.
• Assist team members on the floor during meal periods and high demand times.
• Provide excellent customer service to all team members and respond quickly and proactively to team member concerns.
• Monitor guest feedback and performance data to optimize guest engagement and retention and take appropriate corrective action.
• Respond quickly and proactively to guest's concerns and take ownership of guest complaints/problems until they are resolved or addressed.
• Improve service by communicating and assisting team members to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Meet with guests on an informal basis during meals or upon departure to obtain feedback on food and beverage quality, service, and overall satisfaction.
• Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue, and ensure a competitive position in the market.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving necessary change.
• Identify the developmental needs of others and provide opportunities for growth and development to maximize talent.
• Develop the departmental budget and monitor financial performance to ensure goals are met or exceeded and opportunities are identified and addressed.
• Partner with the Marketing team to develop a comprehensive restaurant marketing plan that is aligned with the restaurant concept, including social media, in-house collateral, and events.
• Oversee the financial aspects of the department, including purchasing, payment of invoices, and payroll.
• Ensure proper controls are in place and policies are established and followed by all team members.
• Establish and maintain open, collaborative relationships and ensure direct reports do the same.
• Ensure regular, ongoing communication occurs, including daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings.
• Establish and maintain relationships with leaders and team members in other departments and ensure restaurant offerings are well communicated throughout the property.
• Recruit and select talented leaders and team members who will enhance the 1 Hotels culture and demonstrate functional expertise.
• Create a learning atmosphere with a focus on continuous improvement.
• Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance.
• Utilize interpersonal and communication skills to lead, influence, and inspire others, advocate sound business decisions, demonstrate honesty and integrity, and lead by example.
• Build and maintain an organizational culture that maximizes employee engagement and attracts top talent.
• Ensure the environment of the department emphasizes motivation, empowerment, teamwork, continuous improvement, and a passion for providing service.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Ensure company policy and Brand Standards are followed.
• Optimize profits by controlling food, beverage, and labor costs.
• Hiring, training, and developing new hourly team members.
• Increasing sales by ensuring guest satisfaction and prompt problem resolution.
• Maintain an overall management style in accordance with our established best practices.
• Provide leadership and direction to all team members to ensure efficient operation.
• Ensure food quality and availability.
• Prepare and present hourly team member reviews.
• Responsible for ensuring team members have the tools to do their jobs.
• Oversee the progressive discipline aspects of the department.
• Ensures the training for newly hired staff is completed and they are certified to do their jobs.
• Complete all tasks assigned by Division Head on time.
• Manage day-to-day operations during scheduled shifts, including daily decision making, team member support, guest interaction, scheduling, planning, while upholding standards, product quality, and cleanliness.
• Review daily inventory, food costs, missing check reports, average checks, cover counts, and sales goals, and develop action plans if any fall below necessary standards.
• Work with all managers to achieve individual performance goals and metrics that profitably grow the business while strengthening the brand and culture.
• Continually communicate with the management team, line employees, and support staff regarding operational issues to find solutions to problems.
• Maintains regular 1-to-1 meetings with the management team to create accountability.
• Maintain proper staffing levels to ensure efficient and proper guest service.
• Be knowledgeable of policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
• Responsible for the cleanliness and proactive maintenance of all areas of the restaurant, including public areas.
• Prepare daily/weekly payroll reports.
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings.
• Optimize profit by scheduling labor efficiently and ordering food and supplies to maintain appropriate inventory, portion correctly, minimize waste, etc.
• Prepare end-of-shift reports, including daily labor, food control, and daily sales.
• Immediately communicate and report equipment problems, practice good preventive maintenance with the Engineering team.
• Increase sales by ensuring guest satisfaction and prompt problem resolution.
• Exercise good judgment and decision making in escalating concerns and aggressively resolve issues.
• Ensures the environment in the restaurant supports our core values and encourages fun in the workplace.
• Responsible for compliance with OSHA, local health and safety codes, as well as company safety and security policies.
• Emphasize safety, sanitation, and security awareness, and ensure that team members are properly trained to create a safe work environment.
• Ensure adherence to company cash handling and payment processing procedures.
• Maintain food quality standards for the restaurant, overseeing all phases of food procurement, production, and service, including inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.
• Ensures facilitation of rallies in all shifts.
• Responsible for the selection, onboarding, and retention of team members through motivation, recognition, coaching, and development.